{"id":24431,"date":"2022-03-23T09:27:55","date_gmt":"2022-03-23T08:27:55","guid":{"rendered":"https:\/\/olivier-bajard.com\/?page_id=24431"},"modified":"2022-03-23T09:30:34","modified_gmt":"2022-03-23T08:30:34","slug":"curso","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/es\/curso\/","title":{"rendered":"Mi Curso"},"content":{"rendered":"[vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#000000″ scene_position=”center” text_color=”dark” text_align=”left” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#000000″ background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
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Mi Curso<\/span><\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” equal_height=”yes” content_placement=”top” bg_color=”#ffffff” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column enable_animation=”true” animation=”none” column_padding=”padding-8-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
<\/div><\/div>[nectar_icon_list animate=”true” color=”default” icon_size=”small” icon_style=”border”][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623408024-1-17″ tab_id=”1623410685288-6″ header=”2019″ text=”Nueva tienda Olivier BAJARD \u2013 Place R\u00e9publique, Centre Ville – PERPIGNAN” icon_fontawesome=”fa fa-chevron-circle-right”] [\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623408024-2-22″ tab_id=”1623410685368-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2017″ text=”\u2022 Caballero de la Legi\u00f3n de Honor
\n\u2022 Asistente del equipo de cocina francesa para el Bocuse d’Or”] [\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623422914915-0-8″ tab_id=”1623422914932-7″ header=”2013″ text=”Transmisi\u00f3n en directo por sat\u00e9lite de la experiencia de Olivier BAJARD” icon_fontawesome=”fa fa-chevron-circle-right”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623422956054-0-5″ tab_id=”1623422956061-10″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2012″ text=”Nueva tienda Olivier BAJARD \u2013 Porte d\u2019Espagne, AUCHAN \u2013 PERPIGNAN”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423065421-0-7″ tab_id=”1623423065430-6″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2011″ text=”Gran Premio al Libro de las Mejor Pastelero de Francia (MOF) \u2013 Categor\u00eda Gastron\u00f3mica”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423173835-0-1″ tab_id=”1623423173842-2″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2010″ text=”\u2022 Nueva tienda Olivier BAJARD \u2013 Collioure
\n\u2022 Primer libro : \u201cLes ateliers sucr\u00e9s d\u2019Olivier\u201d, \u00e9ditions Fleurus”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423276359-0-10″ tab_id=”1623423276373-6″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2009″ text=”\u2022 Participaci\u00f3n en diversos eventos nacionales e internacionales relacionados con la gastronom\u00eda francesa
\n\u2022 Sirah – Sal\u00f3n Internacional de la Restauraci\u00f3n, la Hosteler\u00eda y la Alimentaci\u00f3n – Lyon
\n\u2022 Trofeo “Bernard LOISEAU“ – Categor\u00eda Pieza Art\u00edstica – Copa de Europa
\n\u2022 Concurso del Trofeo de Postres del Rosell\u00f3n organizado por el CIVR en la Escuela Internacional de Pasteler\u00eda – Perpignan
\n\u2022 Seminario gastron\u00f3mico organizado por Eliane COMELADE – Historiadora gastron\u00f3mica y autora de numerosos libros – Talleres de cocina catalana – Ille sur T\u00eat
\n\u2022 Transmisi\u00f3n de los conocimientos t\u00e9cnicos franceses al extranjero :
\n– Viaje a Israel – Escuela de Estella – Tel Aviv – Israel
\n– Escuela de Notter – Orlando – EE.UU.”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423516522-0-9″ tab_id=”1623423516526-4″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2008″ text=”\u2022 Caballero de la Orden de las Palmas Acad\u00e9micas
\n\u2022 Mercure d’Or en la categor\u00eda: Innovaci\u00f3n Comercial – Calidad (premio nacional para los comerciantes m\u00e1s exitosos del a\u00f1o)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423593217-0-2″ tab_id=”1623423593229-3″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2007″ text=”\u2022 Coq d’Or premiado por la Guide des Gourmands – Uno de los mejores chocolateros de Francia.
\n\u2022 Miembro de los Disc\u00edpulos de Auguste ESCOFFIER (asociaci\u00f3n que promueve la calidad y la excelencia de la gastronom\u00eda francesa)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423884455-0-10″ tab_id=”1623423884466-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2006″ text=”Miembro de las Toques Blanches du ROUSSILLON, que re\u00fane a los mejores restaurantes del departamento”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424352520-0-7″ tab_id=”1623423884466-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2005″ text=”Fundador de la Escuela Internacional de Pasteler\u00eda – Perpignan – Francia”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424384656-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2004″ text=”Entrenador responsable del equipo franc\u00e9s en el Campeonato Mundial de Pasteler\u00eda de Las Vegas: EE.UU. (3\u00ba en la clasificaci\u00f3n general por equipos)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424437041-0-6″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2002″ text=”Entrenador responsable del equipo franc\u00e9s en el Campeonato Mundial de Pasteler\u00eda de Las Vegas : EE.UU. (Subcampe\u00f3n del mundo por equipos)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424581520-0-8″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1996″ text=”Trofeo al Mejor Pastelero Regional de la Gu\u00eda CHAMPERARD”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424620032-0-5″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1995″ text=”Mejor pastelero de Francia (MOF – Diploma de Estado)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424651476-0-3″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1993″ text=”Campe\u00f3n del Mundo de los Oficios del Postre en Mil\u00e1n – Italia”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424683454-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1992″ text=”Primer premio de la degustaci\u00f3n de postres y piezas de arte de az\u00facar en Angulema”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424717221-0-9″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1991″ text=”\u2022 Subcampe\u00f3n del mundo por equipos en la Copa del Mundo de Pasteler\u00eda de Lyon
\n\u2022 Nominado al Trofeo Etienne THOLONIAT
\n\u2022 Tercer premio en el Campeonato de Francia de Escultura sobre Hielo en Evry”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424764095-0-8″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1990″ text=”\u2022 Primer premio de degustaci\u00f3n de helados y escultura de hielo en Valence
\n\u2022 Primer premio de escultura de hielo en Romorantin
\n\u2022 Tercer premio en el Charles Proust de Par\u00eds
\n\u2022 Director de producci\u00f3n en la empresa familiar de Poitiers”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424810572-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1989″ text=”\u2022 Primer premio de degustaci\u00f3n de postres, productos de panader\u00eda frescos y piezas art\u00edsticas de az\u00facar en Lyon
\n\u2022 Certificado de Maestro Pastelero en Grenoble
\n\u2022 Ganador de los j\u00f3venes talentos de la ciudad de Poitiers”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424856623-0-2″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1988″ text=”\u2022 Primer premio de piezas art\u00edsticas de az\u00facar en Annecy
\n\u2022 Empleado, luego jefe de producci\u00f3n en la pasteler\u00eda LAROCHE de Grenoble”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424905107-0-1″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1985″ text=”Primer premio de degustaci\u00f3n de postres y piezas de arte de az\u00facar en N\u00e9ris-Les-Bains”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424929062-0-4″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1984″ text=”\u2022 Primer premio en piezas de arte de az\u00facar en Roanne
\n\u2022 Primer empleado de la pasteler\u00eda PILATI de Roanne”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424970374-0-2″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1983″ text=”Obtenci\u00f3n del C.A.P. Pastelero”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424993481-0-0″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1981″ text=”Inicio del aprendizaje en la Pasteler\u00eda CHATEAU – GROISON en Montceau les Mines”][\/nectar_icon_list_item][\/nectar_icon_list]
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